$100 Question: Favorite Vegetarian Recipe?

At Native Sun we provide healthy options for every diet. Throughout the month of March we will be working with The Girls Gone Green to promote and support No Meat March. A 30-day pledge to abstain from eating meat, No Meat March provides us with an excellent opportunity to ask, what’s your favorite quick and easy vegetarian recipe? Whether you’re making breakfast, lunch, dinner, or an afternoon snack, we’d love to hear some of your favorite recipes!

Share your favorite vegetarian recipe & you’ll be entered to win a $100 Native Sun Gift Card! To be eligible to win, you must first subscribe to the Native Sun blog by clicking here. Then leave your answer to this month’s question in the comment section on our blog page. ONE winner will be picked at random on April 6th 2012. Good luck!

Look for great savings and everyday low prices on your favorite products throughout our March circular.

This giveaway is now closed. Congratulations to Brian! Check your email for prize details and be on the lookout for next Month’s $100 Question. Thank you to everyone who shared their favorite vegetarian recipes!


23 responses to “$100 Question: Favorite Vegetarian Recipe?

  1. My favorite Vegetarian recipe comes from IowaGirlEats.com:
    Quinoa Mac n Cheese.


    Serving Size: Can serve 6-8


    2 tsp olive oil
    1 med. leek white and pale green parts halved and sliced (1 cup)-OR chives are fine too
    1/2 cup diced tomato, or red/green pepper
    1 1/2 cups quinoa, rinsed and drained
    good pinch of salt
    a few grinds of seasoning salt
    2 cloves garlic, minced
    2 large eggs
    1 cup soy milk, non-fat milk, or milk of choice
    1 1/2 cups grated Cheddar cheese, more for sprinkling
    Optional- Crushed Red Pepper, Panko Bread crumbs for topping
    Toppings (optional)- salsa, hot sauce, sour cream, scallions (you get the picture)


    Heat oil in med. saucepan over med. heat. Add leek and tomatoes (or bell peppers-or any veggies you want really); cover and cook 5 mins or until tender. Stir in quinoa and garlic, and cook, uncovered, 3-4 mins, or until grains start to turn opaque. (They will not fully be cooked yet.)
    Add 3 cups water and season with salt and the Seasoning Salt (I like Lawry’s or Everyday Seasoning). Cover and reduce heat to med-low and simmer 5-10 more, or until most liquid has been absorbed. Remove from heat and let stand 5 mins.
    Preheat oven to 350 F. Coat 13×9 inch dish with cooking spray. Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Stir very well and let some of the cheese melt. Transfer to prepared baking dish and if using Panko Crumbs or Bread crumbs add now and bake 30-35 mins, (or until browned around edges.)
    Now you can toss with many toppings, some ideas: salsa, scallions, sour cream, and hot sauce! I serve with a side of steamed broccoli or a salad and a nice slice of good hearty bread.

  2. Tomato Basil Pasta
    Whole wheat angel hair pasta (enough for 2 servings)
    Fresh chopped basil leaves
    One whole tomato diced
    2 minced Garlic cloves
    2 tablespoons of Olive oil
    Salt & pepper
    1 tablespoon of butter

    Directions: over medium heat, melt tablespoon of butter in a deep skillet, add minced garlic & half of the diced tomato and add some fresh chopped basil & salt & pepper to taste and stir everything together till tomato softens. Add a cup of water and bring to a boil and add pasta and stir till pasta softens to desired firmness, apprx 5-7 mins. most of the water would of reduced leaving a buttery tomatoey sauce, if pasta still isn’t done you can add another 1/4 cup to help add additional cooking time to the pasta. Remove from heat, Add remaining diced tomatoes, remaining chopped basil & olive oil and stir. Allow to stand for 2 mins. Add Parmesan cheese if desired. Enjoy! 🙂

  3. Jenni Ascher

    My favorite vegetarian recipe is lentil sloppy joes. They are delicious on wheat buns, but also good on gluten free bread, rice, or pasta. 🙂 And it’s easy and fast too!

    Lentil Sloppy Joes
    In a large pan combine:
    1 c. lentils
    4 c. water
    1 red onion, diced
    2 cloves garlic, minced
    1 carrot, diced
    1 green pepper, diced
    1/2 red pepper, diced
    1 bay leaf
    Simmer 20 min. till tender, drain, remove bay leaf. Stir in:
    6 oz. can tomato paste
    8 oz. can tomato sauce
    2 1/2 T. chili powder
    1 tsp. oregano
    1 tsp. sea salt
    1/2 tsp. paprika
    1/2 tsp. sugar
    1 T. prepared mustard(can use yellow or spicy brown)
    1/4 tsp. apple cider vinegar
    Heat through and serve on whole wheat rolls.

  4. Roasted Pepper-Portobello Parmesan by Brian Jenkins
    4-6 medium-large Portobellos
    2-3 Red Bell Peppers, roasted, seeded and cut into 2 or 3 lg pieces each.
    1 pot, or jar, of Marinara* heated to at least simmering.
    *(stewed tomato/onion/garlic/red wine/basil/oregano/salt)
    4-6 1/8″ thick slices of Mozzerella
    4 Tbsp shredded parmesan or romano, etc.
    1-2 Tbsp extra-virgin olive oil (e.v.o.o.)
    1 Tsp kosher salt

    1. Carefully remove stems and scoop out the gills of your portobellos, leaving them whole and intact. Discard gills (compost?)
    2. Brush, inside and out, with e.v.o.o.
    3. Lightly coat with salt, inside and out.
    4. On cookie-sheet/sheet pan, place mushrooms cap-side down like bowls.
    5. Line bottom of each mushroom bowl with one layer of Rst Pepper.
    6. Fill to the rim of each mushroom bowl with heated Marinara.
    7. Top with 1 slice of Mozzerella per mushroom.
    8. Bake in 375º, pre-heated oven for 20-30 minutes, or until cheese has melted and begun to brown a little.
    9. top with shredded parmesan/romano cheese, maybe some fresh basil, and drizzle with remaining e.v.o.o.

    Serve with a side of Fettucini Alfredo or an Italian salad & garlic bread. (or all of those)

  5. i couldn’t get onto blog. But my favorite vegetarian recipe is Black Bean Salad with Corn,Peppers, Avocado & Lime Cilantro Vinaigrette.

  6. For breakfast lately, I’m enjoying fruit and veggies smoothies! They keep me full for hours 🙂 And just 2 days ago I made a Raw Vegan Apple Pie that was so easy to make and DELICIOUS!!! 🙂 Here’s the recipe in case anyone is interested http://www.rawfoodrecipes.com/recipes/raw-vegan-apple-pie.html

  7. Sunny Mathews

    Sunny’s Hummus
    1 can garbanzo beans
    1/4 cup can liquid
    1/4 cup oil
    1 t cumin
    1 t almond butter
    1/2 t salt
    Blend well in a food processor. Easy, peasy, light and delish!

  8. Sunny Mathews

    This is a winning recipe.

  9. One of my favorite vegetarian recipes is sauteed tempeh with kale and cannelinni beans! So yummy AND high in protein! I sautee everything in coconut oil so you get the added benefits of that! Simple, quick, delicious!

  10. It’s a two-way tie for my favorites: the best part is that they’re easy AND delicious, which is an automatic win-win in my book.
    First is quinoa (cook according to package) topped with a little coconut oil, sea salt, pepper, and then ripe avocado (I prefer to mash it) and nutritional yeast. The nuttiness of the quinoa and the creaminess of the avocado with the cheesy flavor from the yeast is perfection. I eat this for lunch and dinner at least once a week.

    Second is massaged kale salad which rocks my world. I hate to admit it but I eat this 4-5 times a week. Wash organic green kale (dry it well) and then massage with about a tablespoon of extra virgin olive oil. The oil breaks down the kale so it’s crisp but not too crunchy. Then add the juice of three lemon wedges. Mix well. Add coarsely ground himalayan sea salt. Refrigerate for about half an hour. It will change your life! It’s healthy, nutrient dense and tangy, salty and crunchy. **wipes drool**

  11. This is my favorite easy, go-to dinner. I CRAVE it sometimes its that good! Credit goes to: http://kblog.lunchboxbunch.com/2012/01/truffled-tofu-scramble-with-umeboshi.html

    Truffled Tofu Scramble with Umeboshi, Peas, Onion
    serves 2-3, makes 2-3 burritos

    16 ounces silken or firm tofu
    2 Tbsp tamari
    1 1/2 Tbsp black truffle oil
    3/4 cup nutritional yeast (I like a lot!)
    1 Tbsp safflower oil
    2 Tbsp umeboshi vinegar (ume vinegar)
    1/4 tsp fine black pepper
    1 cup frozen peas
    1 cup white onion, chopped
    optional: pat of vegan butter
    optional: 1 tsp turmeric (for extra color and flavor and healthiness!)

    To Make:
    1. Heat safflower oil in skillet.
    2. Crumble drained/squeezed dry tofu into pan.
    3. Add in the nutritional yeast, tamari, pepper, truffle oil, onion and vinegar. (And optional turmeric).
    4. Saute until the tofu begins to brown and firm up a bit – about 4-5 minutes.
    5. Add in the frozen peas – cook for another 2 minutes until peas are hot. Add in optional vegan butter.
    6. Plate and serve!

  12. I took a Martha Stewart Recipe and vegan-fied it. It is still one of my favorite comfort food recipes.

    Swiss Chard Lasagna
    2 tablespoons extra-virgin olive oil
    1 1/4 pounds veggie or soy-based Italian “sausage”,diced
    3 shallots, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices
    3 pounds Swiss chard, stems removed, leaves cut crosswise into 1/4-inch strips
    3 large garlic cloves, thinly sliced crosswise
    1 tablespoon finely grated lemon zest
    1 teaspoon coarse salt
    Freshly ground pepper
    2 tablespoons fresh lemon juice
    5 tablespoons Earth Balance
    1/2 onion, cut into 1/4-inch dice
    1 1/2 teaspoons coarse salt
    1/2 teaspoon red-pepper flakes
    1/3 cup all-purpose flour
    3 cups almond milk
    1 cup quoina (cooked becomes 2 c)
    1+ cup Daiya mozzarella style shreds

    Preheat oven to 400 degrees. Make the filling: Heat oil in a large saute pan over medium-high heat. Add sausage, and cook, stirring, until golden and heated through, 5 to 6 minutes. Transfer sausage to a paper-towel-lined plate.
    Reduce heat to medium, and add shallots to drippings in pan. Cook, stirring often, until softened and translucent, about 4 minutes. Add chard, and cook, stirring frequently, until just starting to wilt, 1 to 2 minutes. Add garlic, lemon zest, and salt, and season with pepper. Cook, stirring often, until chard wilts completely, about 3 minutes. Stir in lemon juice. Transfer to a colander to drain.
    Make the bechamel: Melt Earth Balance in a medium saucepan over medium heat. Add onion, salt, and red-pepper flakes, and cook, stirring occasionally, until onions are slightly translucent, about 5 minutes. Stir in flour and cook, stirring, for 1 minute. Whisk in milk, a little at a time, until incorporated. Bring to a boil, stirring often, then reduce heat to low. Simmer, stirring gently and often, until thickened and creamy, about 10 minutes. Remove from heat. Place a piece of parchment flush against the surface of sauce to prevent a skin from forming.
    Spray a 9×9 pan with non-stick spray or oil. Spread 1/3 cup of bechamel and top with enough quinoa to cover bottom of pan. Spread chard mixture evenly, then the sausage mixture. Top with 1/3 cup bechamel, just enough quinoa to cover. Repeat once with chard, sausage, bechamel, and the quinoa. Top with remaining bechamel. Sprinkle top with Daiya mozzarella style shreds.
    Bake until cheese is golden brown and sauce is bubbling, 30 to 35 minutes. Let cool slightly before serving.

    ENJOY!!!! It is like a hug from the inside. A truly wonderful comfort dish!

  13. Savory Cilantro Guacamole Dip
    3 avocados – peeled, pitted, and mashed
    1 lime, juiced
    1 teaspoon salt
    1/2 cup diced onion
    3 tablespoons chopped fresh cilantro
    2 roma (plum) tomatoes, diced
    1 teaspoon minced garlic
    1 pinch ground cayenne pepper (optional)

  14. My favorite vegetarian dish is LENTIL SOUP! It’s very easy and you can totally make it your own recipe. But here is how I like to do it, without a measuring cup, or measuring spoons.
    1 bag of lentils
    about 4 carrots
    2 cloves of garlic
    kale (however much you like)
    about 4 stalks of celery
    vinegar (white wine)
    hot sauce
    BBQ sauce (maybe 2T or so)
    olive oil (not too much, maybe a tablespoon)
    salt and pepper

    Boil the lentils (keep on medium to low after about 15 minutes)
    Start washing/peeling/cutting/chopping the vegetables
    add vegetables as you finish preparing them, in no particular order
    add the rest of the ingredients
    serve when the lentils are soft
    (it could take between 30-45 minutes for the lentils to be ready)

    *you can also add jalapeno, eggplant, zucchini, mushrooms, etc…whatever you have on hand or want in there.

  15. Spaghetti and Meatless Balls – Super Easy – 15 minutes

    100% whole durum wheat spaghettini or angel hair pasta
    Walnut Acres Low Sodium Marinara Sauce (20 grams sodium!)
    Bahama Rice “meatballs”


    Cook the pasta, heat the sauce with the rice balls in it, ladle the sauce and rice balls over the pasta, and serve with a kale salad from Native Sun!

  16. My favorite vegetarian recipe is Puerto Rican Cabbage, which I found in a vegetarian cookbook a friend gave me a long time ago. It’s so easy that I no longer need the recipe, and is nice because it’s flexible. I love it served as a main dish with garlicy fried tofu on top, as a side dish. It’s also a very popular potluck dish!

    Puerto Rican Cabbage

    Sweet potatoes, cabbage, white/yellow/sweet onion, butter, salt/pepper, parsley

    Preheat oven to 350. Prepare vegetables: equal amounts sweet potatoes (peeled and cubed) and cabbage (chopped). 1/2 or 1 whole onion (diced large) depending on the amount of sweet potatoes and cabbage (for example, if I’m making a 8×8 baking dish-worth, I’ll use two sweet potatoes, and equal amount of cabbage, and 1/2 onion).

    Layer vegetables in a steamer basket or pot, sweet potatoes on bottom, then cabbage, then onion on top. Steam until sweet potatoes are soft. Remove to a large bowl. Add butter/margarine (don’t skimp – I use 1/2 stick for the 8×8 dish recipe mentioned above). Season with your favorite all purpose seasoning (I like salt, maybe a little Bragg’s, pepper, etc). Mash with a potato masher until well combined, then move to baking dish. Top with fresh chopped parsley, then bake for 15-20 minutes, until bubbly.


  17. My recipe is from Stop the Clock! Cooking: Defy Aging – Eat the Foods You Love by Cheryl Forberg RD.

    Long title – Amazing recipe! Every time I bring it to work for lunch, I have to bring extra for all the “tastes” that my coworkers want!


    1 Tbsp – Olive Oil
    1 medium chopped red onion
    1 cup Green Peppers finely chopped
    1/2 cup celery, chopped
    1/2 cup carrots, chopped
    3 cloves Garlic, minced
    2 tsp Ginger Root, minced
    1 Tbsp curry powder
    1 14.5 oz can Diced Tomatoes
    1 Bay Leaf
    4 cups Chicken/Vegetable Broth or Bouillon
    1 (12 oz) Sweet potato, diced into 1/2-inch pieces
    1.5 – 2 cups Edamame, Shelled, Frozen
    1/4 cup Peanut Butter, chunk style
    5 oz baby Spinach leaves, torn into bite-size pieces
    1/2 tsp salt
    black pepper


    Makes 8 1-cup servings

    1. Heat olive oil in a 4-quart saucepan or Dutch oven over medium heat. Add onion, bell pepper, carrot, and celery; sauté until soft and translucent, about 5 minutes.

    2. Add garlic, ginger and curry powder and sauté until fragrant, about 1 minute; do not brown garlic. Add tomatoes and bay leaf; cook uncovered until tomatoes are slightly reduced, about 3 minutes.

    3. Add broth and sweet potatoes and bring to a boil. Reduce heat to low and simmer about 8 minutes. Stir in edamame and peanut butter until combined. Cook until thoroughly heated, about 2 minute. Stir in cilantro and spinach until spinach wilts. Season with salt and pepper.

    Number of Servings: 8

  18. My girlfriend doesn’t eat much meat so sometimes I partake in Meatless Monday with her. (she’s doing No Meat March as well) She loves kale and quinoa but those aren’t quite my thing. 🙂

    My favorite vegetarian recipe is a tempeh reuben with avocado slices, saurkraut and thousand island dressing on toasted rye. High in protein and tasty.

  19. Barbara Stich

    From the cookbook published by the Volunteer Council of Tulsa Philharmonic “Sounds Delicious”: Akin’s Vegetarian Chili (You’d swear there was meat in it!)
    1 1/2 T Safflower Oil
    3 c chopped fresh mushrooms
    3 c chopped onion
    1 c chopped carrot
    1 c chopped celery
    4 cloves garlic, minced
    28 oz canned tomatoes, chopped
    13 oz tomato juice
    10 oz canned Rotel tomatoes w/green chilis (I remove some of the chilis b/c I don’t like it THAT hot!)
    30 oz canned pinto beans, undrained
    3 T chili powder (I just use 1 1/2 T)
    1 1/2 tsp ground cumin
    1 tsp dried oregano, crumbled
    1/2 tsp ground coriander
    salt and freshly ground pepper, to taste

    In large pan heat oil and saute mushrooms, onion, carrot, celery and garlic about 5 minutes. Add tomatoes, tomato juice, Rotel tomatoes and pinto beans. Simmer 15 minutes over medium heat. Add chili powder, cumin, oregano, coriander, salt and pepper. Simmer additional 10 minutes. Serve immediately. Yield: 6 – 8 servings. Tastes wonderful the next day as well.

  20. Baked Brussels spouts

    2 lbs Brussels spouts – halved then tossed olive oil & sea salt

    Bake at 400 for 35 – 40 until crisp

    While hot,
    mix with the sweet chili vinegar dressing:

    In a saucepan on low mix until dissolves (5 mins)
    1 cup sugar, 1 cup white vinegar (try coconut vinegar – yum), 1/2 tsp black pepper, 11/2 tsp crushed red pepper, 1/2 head garlic minced

    Ready to serve: Stir in juice & zest of 2 lemons
    Garnish with red pepper slices & fresh basil

  21. My favorite vegetarian dish is Avocado, Artichoke and Mushroom Enchiladas. I added the Artichoke with the recipe. It is really easy to make and my family loves it!
    Recipe adapted from: Meals in a Madhouse

    2 avocados – diced
    1 can artichoke hearts – chopped
    1 onion, chopped
    1 pkg mushrooms, sliced
    extra sharp cheddar cheese, shredded
    10 flour tortillas
    2 tbsp all-purpose flour
    2 tbsp butter or oil
    14 oz. salsa verde
    8 oz. sour cream
    1 cup vegetable broth
    1.5 tsp cumin
    1/4 tsp cayenne pepper
    1/2 tsp salt
    1/4 tsp white pepper
    1/2 tsp garlic powder
    shredded pepper-jack cheese

    Method: Preheat oven to 400.
    In a small skillet, melt 1 tbsp butter and cook chopped onions and sliced mushrooms until soft, lightly salting as it cooks. Set aside.
    In a small saucepan, heat the remaining 2 tbsp butter/oil and add the flour, stirring constantly for two minutes. Add the vegetable broth and stir well so the flour mixes in well. Add the salsa verde, sour cream and seasonings and cook for 5 minutes, then set aside.
    Spray a 9×13 casserole with nonstick spray. Fill each tortilla with some of the diced avocado, chopped artichokes,onion/mushroom mixture and shredded cheddar cheese. Roll and place in the casserole, seam side down. Repeat with remaining tortillas and filling. Once all are filled and in the dish, spoon the salsa verde sour cream sauce over it so it’s evenly covered. You don’t have to use all the sauce. Top with shredded pepper-jack cheese and bake 15-20 minutes or until cheese is bubbly.

  22. Peanut Butter & Jelly!!!!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s